Senior lecturer in Nutrition at St Mary’s University, Twickenham, Dr Magali Chohan has co-authored a new book with Dr Elisabeth Opara.
The book encompasses knowledge of 30 of the most commonly used culinary herbs and spices from across the globe including cinnamon, ginger, rosemary, saffron, thyme and turmeric.
It covers a range of information on each herb or spice including the origin and history of use, nutritional composition and the health and therapeutic benefits. Culinary Herbs and Spices: A Global Guide is an essential book for those who are studying plant and food science and nutrition or have a general interest in herbs and spices.
Author and Programme Director of BSc Nutrition, Dr Magali Chohan said “When Dr Opara invited me to lunch 2 years ago to discuss the project, we did not anticipate the challenges of the Covid-19 pandemic. However, I am delighted to have contributed to completing this work and present the fascinating chronicles of this selection of culinary herbs and spices and how they still feature in high-quality research today”.
The book is available online.